| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Strong espresso |
| 2 |
oz |
Italian brandy |
| 4 |
|
Egg yolks |
| 2 |
tb |
Sugar |
| 2 |
|
Egg whites |
| 2 |
c |
Mascarpone cheese (may substitute ricotta or cream cheese) |
| 30 |
sm |
Savoiaridi Or 15 Broken In Half |
| 3 |
oz |
Bittersweet chocolate, broken, in 1/4" pieces |
| 3 |
oz |
Milk chocolate, shaved or grated |
| 6 |
lg |
Wine goblets |
INSTRUCTIONS
Mix coffee and brandy together and set aside.
Over a double boiler, beat egg yolks and sugar until mixture lightens in
color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5
minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into
egg yolk mixture one quarter at a time. Fold mascarpone mixture into egg
whites and set aside. Lay savoiardi along edges of wine goblets all the way
to the bottom, lining the entire glass (while keeping 6 savoiardi for later
use). Using a pastry brush, and paint the cookies with the espresso/brandy
mixture. Fill each goblet one third full with mascarpone mixture and
sprinkle with broken chocolate. Lay one savoiardi across center and and
paint with coffee mixture. Fill each goblet with remaining mascarpone
mixture, topping each with shaved chocolate. Lay one savoiardi in each of
the remaining 5 goblets and and paint with espresso mixture.
Can be served at room temperature. Tiramisu was served chilled in the
1980s.
Yield: 4 servings
Recipe by: Molto Mario MB1D18 Posted to MC-Recipe Digest V1 #611 by Sue
<suechef@sover.net> on May 13, 1997
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